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在COVID-19后的味觉功能障碍:使用功能近红外光谱学分析

Karolina Jezierska¹, Danuta Lietz-Kijak², Helena Gronwald²

¹Pomeranian Medical University, Department of Medical Physics, Szczecin, Poland.

Otolaryngologia polska = The Polish otolaryngology

|February 9, 2024

概括

功能近红外光谱 (fNIRS) 显示,COVID-19幸存者与健康人之间脑活动没有显著差异. 这项研究探讨了COVID-19患者大脑功能和味觉障碍之间的潜在联系.

科学领域:

神经科学是一个神经科学.
医疗成像医学成像
传染性疾病传染性疾病

背景情况:

2019年12月在中国起源的COVID-19已经成为全球大流行.
味觉功能障碍 (味觉障碍) 是一些COVID-19患者报告的一种症状.
了解COVID-19相关的脑功能障碍的神经基础至关重要.

研究的目的:

研究康复COVID-19患者和健康对照者之间功能近红外光谱 (fNIRS) 脑活动的差异.
探索fNIRS研究结果与COVID-19中异质症的病理机制之间的潜在相关性.

主要方法:

一组16名参与者 (8名康复COVID-19患者,8名健康对照) 接受了fnirs.
通过分析大脑皮层中氧血球蛋白 (oxyHb) 度的变化来评估大脑活动.
刺激涉及一个味觉刺激 (酸溶液).

主要成果:

在COVID-19和对照组之间的oxyHb度变化幅度中没有发现统计学上显著的差异.
fNIRS检测到视觉皮层在对味觉刺激的反应中出现了意想不到的强烈刺激.
这种视觉皮层刺激与味觉皮层激活同时发生,这是一个新发现.

结论:

该研究发现,康复COVID-19患者和健康对照人群之间脑皮层 oxyHb 动态没有显著差异.
头后皮层在味觉感知中的作用需要进一步研究.
fNIRS可能会揭示感官处理的新方面,即使没有群体差异.

关键词:

在 COVID-19 疫情中,大脑皮层大脑皮层功能近红外光谱学近红外光谱学味道味道味道味道味道

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